This simple way to jazz up a packet of ready-cooked rice makes a delicious mid-week meal, perfect for a quick, healthy dinner.
- 200g (7oz) king prawns
- 2 red peppers, cut into strips
- 250g (9oz) cooked basmati rice
- 100g (4oz) bean sprouts
- 1½tbsp soy sauce
- 1½tbsp sweet chilli sauce
- 1tsp Thai fish sauce
- 1tbsp chopped coriander
Heat a wok, add 1tbsp oil and the prawns. After 1 minute, add the peppers and fry for 2 minutes. Add the rice and bean sprouts; cook until heated through. Stir in the sauces and coriander, mix well and serve.
Top Tip for making Prawn Stir-Fry Rice
You will have enough leftovers for one, perfect for lunch the next day. Just add some raw vegetables - mangetout, carrots - and take a pitta to fill.